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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This appetizer is from my Low Carb Cookbook. Cook time is chilling time. This would be a great one to make ahead of time. Ingredients:
1 cup feta cheese, crumbled |
1/2 cup sour cream |
1/4 cup fresh parsley, chopped |
2 tablespoons sun-dried tomatoes packed in oil, drained and finely chopped |
2 garlic cloves, minced |
1/2 teaspoon black pepper |
1 1/2 medium cucumbers |
1/4 cup fresh basil, shredded |
1/4 cup kalamata olive, pitted and chopped |
Directions:
1. In a small bowl stir together feta cheese, sour cream, parsley, sun-dried tomatoes, garlic and pepper. Cover and chill for 2-24 hours.
2. Using a sharp knife, trim the ends from cucumbers and discard ends. Bias-slice the cucumbers into 1/4 inch slices.
3. Spoon 1 1/2 teaspoons cheese mixture onto each cucumber slice. Arrange slices on a serving platter.
4. In a small bowl combine basil and olives. Spoon some of the mixture over each cucumber slice and serve.
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